STORING AND PRESERVING OF FRUIT. 



119 



ensures sufficient moisture to keep the fruit plump. The apples 

 may be placed in layers four or five fruits thick. 



In gathering fruit for the store room, it is important that it 

 be left on the tree until it is fully matured. It is better to lose 

 some by wind rather than to damage the whole by gathering too 

 soon, the result of this being that the fruit will not only shrivel 

 but be devoid of its full saccharine flavour. Be careful in placing 

 the fruit in the room that it is thoroughly dry and free from 

 damaged or diseased fruits, and when once placed on the shelves 

 disturb the fruit as little as possible. For the first two or three 

 weeks after placing in the store give abundance of ventilation, 

 until all the fruit has ceased to perspire. It may then for the 

 remainder of the season be kept very close, only occasionally 

 allowing slight ventilation if there are signs of superfluous 

 moisture. Also close the shutter to maintain continual darkness. 



For choice dessert varieties in the fruit-room, the movable 

 trays (see figs. 7-9),* will be found most useful in place of fixed 

 shelves. They permit of the fruit being easily examined at any 

 time without disturbing by hand, and they are also very 

 economical of space. 



Some of the varieties most suitable for storing are Wellington, 

 Norfolk Beefing, Claygate Pearmain, Winter Pearmain, or Duck's 

 Bill, Mannington's, Sturmer, Alfriston, Eoss Nonpareil, Prince 

 Albert, Bismarck, and Newton Wonder. 



After the store has once been used, be very careful before 

 filling again to thoroughly cleanse every crevice. Also fumigate 

 it thoroughly by burning sulphur in it when closed up. This 

 fumigating, if properly done, will destroy all insects and larvae as 

 well as fungoid germs. A coating of lime wash will help to 

 sweeten the store. 



Evaporation has been tried on a considerable scale for apples, 

 and a plentiful crop will well pay for the process. The fruit is 

 pared, cored, and cut into rings by some simple machine, and 

 then placed on wire trays constructed for the purpose, of which 

 there are now a number of patents, or a simple oven may be 

 constructed for the purpose, in which shelves are placed one 

 above the other, and a brisk heat maintained until all the 

 moisture is extracted. It is important that a circulation of air 

 be maintained during the evaporation or else the fruit will cook 



* See Advertisements, p. 18. 



